300gmsGluten Free Flour(I used BeWll soft chapatti flour)
150gmsbuttercold and cut into small cubes
2-4tbsp Cold water
400gmsStrawberriescut length wise
5tbsp Granulated sugar
Combine the flour, sugar and zest in a large bowl. Rub the butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C.
Unwrap the dough and divide it into 5 balls. Flour your work surface well. Working with one ball at a time, carefully roll out into a 6 inch circle, about 1/8 inch thick. Don’t worry if it breaks or you do n’t have a perfect circle. Galettes are very forgiving!
Once you have all 5 circles rolled out, carefully place them on the tray. Combine the fruits and granulated sugar. Now pile the center of each pastry with fruits, leaving about an inch of border. You could arrange the fruits as prettily as you like or just sort of pile them up, like I do.
Fold the edges of the dough over the fruit to partially cover them. You could at this point stick in more fruit if you see any empty space. You can also brush a bit of beaten egg on the pastry. This gives a nice sheen and color to the pastry.
Bake at 180C for 25 – 30 mins until the pastry is light golden brown and the fruits are bubbly. Let it rest for at least 15 mins. Serve warm or at room temperature. We like to eat it straight from the fridge as well, we are not fussy like that!
Strawberry and Apple Gluten - Free Galettes - https://www.tashasartisanfoods.com/blog/ -April 28, 2018